Process of producing non-alcoholic malt liquor.



4o tioned for one hour.

- UNITED STATES PATENT GEEICE.

WILl-IELM RATH, OF BOTTMINGEN, SWITZERLAND.

PROCESS OF PRODUCING NON-ALCOHOLIC MALT LIQUOR.

$PEGIFICATION forming part of Letters Patent N 0. 680,076, dated August 6, 1901.

Application filed January 2,1901.

the art to which it appertains to make and use the same.

This invention relates to an improved process for the manufacture of beer-wort which shall remain free from alcohol--that is, a wort [5 prepared in such a manner that it will not ferment, and therefore constitutes a pleasant, palatable, nutritious, and innocuous beverage.

The invention therefore consists in the process of manufacture of the above beverage in substantially the manner hereinafter set forth and claimed.

Since the process about to be described may be carried out in old and well-known beerproducing apparatus, as will be clearly understood by those versed in the art, said process will be set 'forth without reference to any particular apparatus.

In performing this invention malt and wa- 3o ter are placed in a suitable boiler in the proportions of twenty-five kilos of malt to one hundred and fifty liters of water, the water being at a temperature of oentigrade. The contents of the boiler are then stirred 5 and the temperature gradually raised during one-half hour to between and 53 centigrade. By this time the whole is transformed into mash, in which state it is allowed to stand at about the temperature last men- In that hour the mash may to advantage be gradually raised to 57 oentigrade, at the end of which time it is to be raised to a temperature of 70 oentigrade during one-half hour. The mash is then 45 maintained at 70 oentigrade for twenty-five or thirty minutes longer, during which interval saccharification takes place. The whole It is Serial No. 41,901. (No specimens.)

then, while seething hot, poured over the malt husks or residue in the clarifier, in contact with which it is left for ten minutes. Then itis again drawn off and transferred to the boiler. The wort is now boiled forfifteen minutes and again while boiling hot poured over the malt husks or residue in the clarifier and allowed there to remain for ten minutes. The wort is then drawn off and once more placed in the boiler. Into the boiler with the wort are now placed nearly 0.200 kilograms of hops and the Whole is boiled for about two hours until the wort becomes brightly transparent aud shows fine flocks. During this stage of the process the residue in the clarifier is stirred up and leveled off. Then enough Water at from 77 to 80 oentigrade is added thereto to just evenly cover said residue. This mixture is allowed to stand fifteen minutes, during which the temperature may be allowed to fall as low as 63 oentigrade. The infusion thus formed is drawn off and put into the boiler with the wort and the whole boiled during the remain ing portion of the two hours during which the wort is to be boiled with the hops, as above stated. If the residue in the clarifier is still sufficiently rich to warrant it, it may be again stirred and flooded with water, as above described, and the infusion drawn off and added to the wort in the boiler. If this second overpouring of the residue or extraction therefrom takes place, then the wort will need to be boiled more than two hours, above specified, or until it has been concentrated to any desired density. The wort, after the above-stated concentration, is transferred to the olarifier, the latter having been previously cleansed of the residue, where the flocks settle down and the hops are strained from the wort. From the clarifier the wort is conducted, at a temperature of not less than centigrade, to any suitable air-tight surface cooler, in which it is cooled off to a temperature lower than 25 oentigrade. From the cooler the wort is forced through a suitable chamber, where it may be impregnated with carbonic-acid gas, and from said chamber it is passed through a filter and bottled or put into any other suitable receptacles, it having been kept from the air all the Way from the clarifier to the bot- Switzerland, is as follows: Appearance, light brown, clear, effervescent; smell, resembles malt beer; taste, sweet, acidulous, piquant,

with a slight but unmistakable taste of hopbeer; alcohol, none; glycerin, none; salicylic acid, none apparent; boric acid, none apparent; saccharin, none apparent; extract, 101.9 grams per liter; malt sugar, 65.4: grams per liter; lactic acid, 1.35 grams perliter; mineral matter, 1.80 grams per liter; phosphoric acid,

" 0.58 grams per liter, and albumen, 4.31 grams per liter. As the result of this analysis the chemist declares that the liquid contains ten per cent. u n fermented beer-wort, that it is entirely destitute of alcohol and contains no improperingredient, and that its nutritive value is greater than that of common fermented beer.

The above analysis and declaration is made apart of this specification.

Having thus explained Wholly the nature and object of my invention, what I claim as novel, and desire to secure by Letters Patent, 1s

1. The process for the production of nonalcoholic malt liquor consisting inobtaining an infusion of malt at temperatures below the boiling-point, then boiling the infusion and pouring it over the malt husks or residue several times, boiling the infusion with hops, meanwhile adding thereto an infusion taken from the residue of'the mash, continuing the boiling to the desired degree of concentration, then straining the wort, cooling it out of conat the latter temperature one hour, then rais= ingit to 70 centigrade during one-half hour, then maintaining the mash at that temperature for twenty-five to thirty minutes, then draining ofi the wort and boiling it for twenty five minutes and while seething hot pouring the same over the malt husks or residue leaving it in contact therewith ten minutes, again draining off the wort and boiling it fifteen minutes, then pouring it while hot over the malt husksor residue leaving it in contact therewith ten minutes, then drawing ofi the wort and boiling it for two hours with 0.200 .kilograms of hops, during the boiling with :the hops adding thereto an infusion obtained by flooding the malt h'usks or residue with water at 77 to 80 centigrade the same havingbeen allowed to stand on said husks for "fifteen minutes, then straining the hops from the wort, cooling the \v'ort in an'air-tight cooler to a temperature below 25 centigrade,

impregnating the wort with oarbonic-acid gas, then filtering under pressure and bottling it.

In testimony whereof I have affixed my signature in presence of two Witnesses.

VILHELM RATH.

WVitnesses:

GEORGE GIFFORD, HANS KICKEWERGER. 

